Età
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
dal 2020
My father is dedicated amateur baker so I am used to having fresh bread in the house. During the 2020 Pandemic I finally confronted my fear of dough and started working on sourdough as a way of keeping in closer contact with my father. Now it's a hobby that I do on a twice weekly basis. I've started a community project in which I barter batards for other goods and help facilitate other's trades.
Caratteristiche
My starter is very fruity in its young state with a slight touch of nutty grain character - definitely indicative of the flour that I use. When it is overripe it can easily develop a pungent acetone build up. I find that it prefers a slightly cooler temperature. The resulting bread has a very pleasant sourness that is more malic than citric.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Water
- 100% Dark rye
- 20% Ripe starter